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Category: Classic Chocolate Génoise

This is a classic génoise save for the fact that 25% of its flour volume has been replaced by cocoa powder. Otherwise it’s pretty much the same. Start by preheating your oven to 375 degrees Fahrenheit and sifting together your dry ingredients: the cake flour, cocoa and salt.

Chocolate génoise is the foundation upon which a great Black Forest cake is built, and is good for a number of other things besides. Like a classic génoise it’s rather dry, but then it’s whole reason for being is to be soaked liberally with syrup.